Garlic Knots

Method

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1. Mix the flour, yeast, salt and sugar in a large bowl. Add the water and oil and stir into a shaggy dough.

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2. Knead 8 minutes on a lightly floured surface until smooth and elastic.

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3. Put in an oiled bowl, cover and leave to rise for 1 hour, until doubled.

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4. Heat the oven to 220°C / 425°F and line two trays with baking paper.

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5. Divide the dough into 16 pieces. Roll each into a rope about 25 cm long and tie into a single loose knot, tucking the ends under.

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6. Space the knots on the trays, cover with a tea towel and prove for 30 minutes until puffy.

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7. Bake 15 to 18 minutes, until golden brown.

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8. Meanwhile stir the garlic into the melted butter.

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9. Brush the hot knots generously with the garlic butter, scatter over the parsley, Parmesan and flaky salt and toss so they are coated.

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Chef’s Tips

• Butter the knots the second they leave the oven. Cold bread will not take it up.
• Tie the knots loosely. They expand and a tight one bakes dense.
• Grate the garlic so it melts into the butter instead of sitting in lumps.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Marinara for dipping
• Spaghetti and meatballs
• A Caesar salad

Storage & Reheating

Best the day they are made. Keep in a bag 2 days and warm at 180°C for 5 minutes. Freeze baked, unbuttered knots for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.